Heal Yourself At Home
DIY SOLUTIONS FOR YOUR HEALTH
H2O2
Electron rich foods

Choose Foods containing high-energy electrons

“All of life depends on a small trickle ofelectrons from the sun.

- Nobel laureate Szent-Gyorgyi, referring to highly charged single electrons, which are involved in transferring their energy to our bodies

Electrons - Power Source for the body

Our main goal for health is to increase cellular energy production

✔  The body's cells use electrons to produce energy.

✔ Electrons can vibrate at a higher energy level when they absorb electromagnetic (EM) energy

Electrons possess wave properties and only exist at specific energy levels (mathematical integers of their wavelengths) - The energy levels are determined by which orbit they are in around an atom's nucleus.

–   An atom's electrons can only absorb or release that precise wavelength (“quanta”) of EM energy that will move it to a higher or lower orbit – electrons therefore absorb energy from UV, visible and near infrared frequencies. i.e. the electromagnetic frequencies of sunlight that make it through the Earth's atmosphere

High-energy electrons from sunlight transfer their energy to food - where it is stored as electrons in the covalent bonds of food molecules. When eaten, these high-energy “sunelectrons”in live food molecules transfer their energy to us:

–    Acting as solar resonance fields in the body to attract, store, and conduct the sun's energy in our body – highly qualified German researcher Dr.Johanna Budwig, with degrees in medicine, physics, pharmacy, and biochemistry, was a pioneer in recognizing the connection between quantum mechanics and human biochemistry and physiological well-being. She concluded that not only do electron-rich live foods act as high-powered electron donors, but electron-rich foods also act as a solar-resonant field in the body to attract, store, and conduct the sun's energy in our bodies.She theorized that the photons of sunlight (so called pi-electrons or “sun electrons”) are attracted and activated by sun-like electrons resonating in our own biological systems, especially in the double-bonded pi-electron clouds found in the fatty acids in out cell membranes. Dr. Budwig designed a simple yet powerful therapy to increase cellular energy output by consuming omega-3 –rich flaxseed oil combined with cottage cheese (a sulfurated protein that aids transport of double-bonded fatty acids in oil and supplies body's major antioxidant glutathione) and daily sunlight exposure.

Budwig_Protocol

The Body Electric

In contrast, eating refined, cooked, highly processed food reduces the amount of solar electrons energizing our cells.

–   Fortifying against unnatural EMFs

–   Providing electron energy for cellular ATP energy production - electron energy is converted to ATP across the cytochrome oxidase system of a cell

 

–   Acting as antioxidants providing electrons to be donated when needed to neutralize free radicals (oxidants)

Photosynthesis

How to obtain Foods providing the most electrons

Choose foods containing high-energy electrons

–   Plant foods – include:

✔ Fruits, vegetables, raw nuts and seeds

✔ Sprouted or soaked grains

✔ Spirulina

✔ Unsaturated fats (especially flax oil) - pi-electron clouds in the double bonds of natural, polyunsaturated fatty acids resonate with sun energy

✔Herbs

Foods containing antioxidant Vitamins/Minerals - donate their electrons to radicals

✔  Carbohydrates (glucose), fats, and protein - contain high-energy electrons if they have not been refined, processed or cooked.

–    Animal flesh - contains high-energy electrons passed through from the animal's diet, but cooking meat reduces the vibrational frequency of the electrons.

 

Eat foods grown by traditional methods

✔  Organically grown

✔  Harvested when ripe.

Keep a balance between cooked and uncooked foods -uncooked foods are able to increase the cell “battery”voltage (potential difference) more effectively than cooked foods. Professor Hans Eppinger, chief medical director at a clinic at the University of Vienna and his coworkers, concluded that ONLY a live-food diet raised the “cell battery”potential once its electrical potential had decreased, observing that raw foods significantly improved the intra- and extra-cellular excretion of toxins, as well as absorption of nutrients.

Russian scientist Dr Israel Brekhman. “Father of Adaptogens”, demonstrated that the endurance of animals with raw foods was 2-3 times greater than with the same foods after they had been cooked

Dr. Gabriel Cousens M.D., M.D. (H) D.D., Rainbow Green Live-Food Cuisine (p. 117)

Susan Schenck:The Live Food Factor.1st Impression Publishing, 2006; contains asummary of over 50 published scientific studies proving the advantages of a raw diet

The Cell Battery

Vibrational frequency of Some Foods

“Green Drink”

250 MHz

Dry Herbs

12-22 MHz

Cooked Chicken

3 MHz.

Live Salad

68 MHz

Fresh Fruits/Veg.

Up to 15 MHz

Processed / Canned Food

0 MHz.

Fresh Herbs

20-27 MHz

A Hamburger

5 MHz

Take a sunbath - High-energy electron foods resonate with energy coming into the body from the sun – the resonance with sunlight energy of the pi-electron clouds in the double bonds of natural, polyunsaturated fatty acids constituting the cell membrane, enhances the vibrational energy of our cells. (Notice the positive loop: The more we are able to absorb solar electrons, the better we are able to resonate, attract and absorb more solar electrons). To really boost the presence of high-energy electrons, do the Dr. Johanna Budwig's Flaxseed oil and sulfurated protein protocol at least once a day

The Sunbath

The Budwig Protocol

Canned goods offering some nutritional value are tomatoes, beans and fish – Heat-processing of canned foods destroys much of their vitamins and energy;

Eat only foods that will quickly rot! – eat them before they do;

Eat cooked leftovers the next day or throw them away! –they deteriorate fast;

Soak or sprout beans / grains, soak nuts – gives better access to the nutrients. Soaking or sprouting converts starches to sugar, removes phytic acid,which would combine with iron, calcium, magnesium, copper and zinc, blocking their absorption;

Phytic Acid / Phytate –“Malabsorption Agent”

Cook foods by traditional methods – Roasted, Grilled, Baked, Fried, Boiled, Steamed, NOT Microwaved.

Avoid low-energy (low-frequency) “Junk”Foods - refined or highly processed.

References

Gabriel Cousens, MD, MD(H), Rainbow Green Live-Food Cuisine. Chapter Five: “Health Secrets of Live Foods”

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